Red Velvet Wedding Cake Batter Question

Hi Lorelie,

First, thanks for providing recipes for large tiered cakes. I'm making a 3-tiered (12, 10 & 8" layered)red velvet cake with cream cheese frosting and your
Italian meringue icing for a family member's 50th birthday. It's my first attempt at a 3-tier and I'm very nervous to say the least.

Would you please suggest how to divide these batters for use in a home stand mixer and which sizes to use with each batter to fill the pans appropriately?

Thanks in advance

Donna S.

Hi Donna, Assuming you can fit the batter times one in your mixer. I believe three times should be enough to make your three tiered cake. Possibly four with leftover batter.

Mix the red velvet cake recipe three to four times and combine all of the batter into a large bowl. Here is a batter amounts chart on the cake baking tips page that will help when you go to fill your pans. Generally you fill 2 inch high pans about 2/3 full.

Hope that helps. Have fun and enjoy!

Recipe Quantity & Cooking Times

Question: I want to bake the Raw Carrot Wedding cake but don't know what quantities and cooking times to apply - I have 7, 9 & 10 baking pans.

Answer: I am assuming two layer cakes and that you mean the original carrot cake recipe on my site.

If that is the case, I would triple the recipe to be safe. You will probably have extra batter but it won't go to waste as you can make cupcakes or even extra layers to freeze.

For baking times read this post, it should help you.

You might want to consider this recipe by one of my readers, It's her best carrot cake recipe and it also contains raw grated carrots.

Brownies Recipe for Wedding Cake

by Cynthia McFerran
(Durban, South Africa)

Hi Lorelie,
I want to use a brownie recipe for a wedding cake and then decorate it with white butter cream and then white modeling chocolate or fondant.

Do you think I will run into problems with 'leaking through'. I also wonder if the cake will still be fresh if made 3 to 4 days before?

Cynthia
Durban, South Africa

Hi Cynthia,
I have never made a brownie cake before, it sounds yummy. When you say "leaking through" I think you mean see through? If so that should not be a problem as long as you put a thick layer of butter cream on it.

As long as the cakes are well wrapped and kept very cold, you should be fine with baking it ahead. But then again, I am not absolutely sure due to the fact that I have never made a brownie cake.

If you mean something different by leaking through please let me know ok? And I would love to know how it turns out, I am curious about this brownie wedding cake.